Current Moon Phase

Waxing Crescent
7% of full

Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Kimchi

Save this recipe for later by logging in or registering for free!
Kimchi

Ingredients
3 tablespoons pickling salt
1 teaspoon pickling salt
6 cups water
2 lbs Chinese cabbage
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced ginger, fresh
2 tablespoons Korean red pepper powder or1 1/2 tablespoons crushed red pepper flakes
1 teaspoon sugar

Directions
Dissolve the 3 tablespoons salt in the water. Cut the cabbage into cut into 2-inch squares. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.